Don Signature Crab - Singapore Food Guide

Chye Poh Egg (Preserved Radish Omelette)

A Singapore-style wok-fried preserved radish omelette — chye poh tossed with soft, silky eggs for a salty-sweet, comforting hawker-style dish.

Chye Poh Egg (Preserved Radish Omelette)

About this dish

Chye Poh Egg (Preserved Radish Omelette) is a humble Singapore favourite you’ll find at kopitiams and home kitchens across the island — a simple wok dish that sings with the sweet-savoury crunch of preserved radish (chye poh) and the silky softness of beaten eggs. It sits comfortably alongside a plate of hot steamed rice for breakfast, a zi char spread, or a late-night supper after a shift at the hawker centre.

The flavour is all about contrast: caramelised, slightly salty preserved radish gives texture and umami while the eggs act as a soft, soothing counterpoint. Local tweaks you might see are a dash of light soy or a scatter of chilli padi for heat, crispy fried shallots or ikan bilis for extra crunch, and a finishing drop of sesame oil to add that familiar aroma you expect from home-style cooking in Singapore.

This recipe is especially good for busy families and weeknight dinners — it’s quick to prep, flexible with pantry staples from NTUC FairPrice, Cold Storage or Sheng Siong, and scales easily for potlucks or a casual family meal in the heartlands. Serve it family-style at the table with steamed rice, sambal or achar for a proper Singapore makan experience.

Ingredients

  • 120 g chye poh (preserved radish), drained and roughly chopped
  • 4 large eggs, beaten
  • 1 small shallot, thinly sliced
  • 1 clove garlic, minced
  • 1–2 bird's eye chillies (chilli padi), thinly sliced (optional)
  • 1 tbsp vegetable oil (plus extra for frying)
  • 1 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1/2 tsp granulated sugar
  • 1/4 tsp white pepper
  • 2 tbsp water or light chicken stock
  • 2 tbsp chopped spring onion (scallions) for garnish
  • 1 tbsp fried shallots or crispy ikan bilis, for garnish (optional)
  • Steamed rice, to serve (optional)

Step-by-Step Method

  1. Prepare ingredients: drain and roughly chop chye poh if clumped, beat the eggs with 2 tbsp water and white pepper, slice shallot and chillies, and have garnishes ready.
  2. Heat a wok over medium-high heat until hot, then add 1 tbsp vegetable oil and swirl to coat — you want a hot wok for quick cooking but not smoking oil.
  3. Add the sliced shallot and minced garlic, stir-fry for 20–30 seconds until fragrant and slightly translucent. If using dried ikan bilis or dried shrimp, add now and fry until aromatic.
  4. Toss in the chopped chye poh and stir-fry on medium heat for 2–3 minutes until it starts to caramelise and any excess oil from the preserved radish reduces. Taste a small piece — chye poh can be salty, so adjust later.
  5. Push the chye poh to the side of the wok, add a little more oil if the wok looks dry, then pour the beaten eggs into the centre. Let eggs sit for 10–15 seconds until edges begin to set.
  6. Using a spatula, gently scramble the eggs and fold them together with the chye poh. Cook for another 30–60 seconds until eggs are just set but still soft — avoid overcooking so they remain silky.
  7. Season with light soy sauce, sugar and sesame oil; toss well and taste. Adjust with a touch more light soy or a pinch more sugar to balance saltiness, similar to how a zi char cook would fine-tune flavours.
  8. Transfer to a serving plate, scatter chopped spring onions and fried shallots or crispy ikan bilis on top, and serve hot with steamed rice or as part of a shared zi char spread.

Tips & Serving Ideas

  • Chye poh can be salty and oily — rinse briefly under running water and drain, or pan-fry briefly to reduce excess oil before adding eggs.
  • For extra wok hei, make sure your wok is properly heated and cook in a single batch; use high heat and quick tossing to get a slightly smoky aroma.
  • If you prefer fluffier eggs, add 1 tbsp water or a splash of evaporated milk to the beaten eggs before frying.
  • Buy preserved radish from local supermarkets (NTUC FairPrice, Cold Storage, Sheng Siong) or wet markets; taste a small piece first and adjust seasoning so the dish doesn't become too salty.
  • Make-ahead: cool quickly and refrigerate in an airtight container for up to 2 days; reheat gently over low heat with a splash of water to restore moisture for lunchboxes.
  • Adjust chilli heat to suit family preferences — sambal or chilli padi on the side is a typically Singaporean way to let everyone decide their spice level.

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